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I tried this yesterday. The crust was so hard I could barely cut into it. The inside was very dense and chewy. Not much flavour. I made one round loaf, about 8" diameter and about 1.5" thick. After baking, it had morphed to an oval loaf about 4" thick in the centre. If I tried this again, I would add salt for flavour. I would also spread the dough out more, to make a thinner finished loaf.